3. Puree soup in batches in a blender or using an immersion blender (be careful when blending hot liquids). Return soup to pot and reheat if necessary. Otherwise stir in lime juice and serve immediately. Sprinkle a few cilantro leaves and enjoy. Serves 4

I’m going to continue with thanksgiving recipes this week!!! You do not need to eat unhealthy during the holidays!! I promise you! And “homestyle” doesn’t need to be soft, savory, and sweet…..my home can be SPICY!

Roasted Acorn Squash with Chili Vinaigrette

Ingredients

2 (1 1/2 – to 1 3/4-lb) acorn squash

1/2 teaspoon black pepper

1 teaspoon salt

6 tablespoons olive oil

1 garlic clove

1 1/2 tablespoons fresh lime juice, or to taste

1 to 2 teaspoons finely chopped fresh hot red chile, including seeds

2 tablespoons chopped fresh cilantro

Directions

1.Put oven racks in upper and lower thirds of oven and preheat oven to 450F.